tag:blogger.com,1999:blog-45304746540738598782024-03-12T20:50:54.594-07:00Gluten Free Betty"learn some and think some and draw and paint and sing and dance and play and work (and eat gluten free) every day some."--Robert Fulghum (parenthesis added)Unknownnoreply@blogger.comBlogger130125tag:blogger.com,1999:blog-4530474654073859878.post-27194476807806132312014-01-10T13:47:00.001-08:002014-01-10T13:47:42.120-08:00Gluten Free Chocolate Caramel Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YoImetQ6b_4/UtBPoFNhVpI/AAAAAAAACy0/GlLLgEj73-A/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YoImetQ6b_4/UtBPoFNhVpI/AAAAAAAACy0/GlLLgEj73-A/s1600/DSC_0002.JPG" height="400" width="320" /></a></div>
<div style="text-align: center;">
Gluten Free Chocolate Caramel Trifle</div>
<br />
Chocolate cake, pudding, whip cream and caramel: This dessert is not only delicious, but it's easy to create and fancy enough for company. You can make all or some of the parts from scratch. I like to make my own gluten free chocolate cake but I usually save time on the other steps by using instant pudding, cool whip, and gluten free caramel ice cream topping.<br />
<br />
I'm sharing my favorite chocolate cake recipe today. It's easy to make and comes out moist without being heavy or dense. If you want to make Chocolate pudding <a href="http://glutenfreebetty.blogspot.com/2008/08/daring-bakers-challenge-gluten-free.html" target="_blank">this recipe for chocolate pastry cream</a> is amazing! You'll need to reduce the corn starch to 2 Tablespoons so it's not too thick.<br />
<br />
As always, read your ingredients carefully to make sure they are gluten free. Enjoy!<br />
<br />
<br />
<i>This recipe has a few simple steps before assembling the trifle. Start with the cake so it can cool while you prepare everything else. If you are making homemade pudding, make it while the cake is baking so it too will have time to cool. </i><br />
<br />
<span style="font-size: large;"><b>Gluten Free Chocolate Caramel Trifle</b></span><br />
(serves 12-16) <b></b><br />
<br />
-9x13 gluten free chocolate cake cooled and cut into 1 inch squares (recipe below)<br />
-3 cups gluten free chocolate pudding or large box of gluten free instant pudding, prepared<br />
-8 oz whip cream, prepared or cool whip, thawed<br />
-7 oz gluten free caramel ice cream topping (hot fudge would be good too)<br />
<br />
In a large trifle dish or bowl (9 or 10 inch diameter) layer 1/2 of the chocolate cake squares. Put them on their sides (the inside of the cake facing up) so they will absorb the caramel and pudding. Drizzle 1/3 of the caramel topping over the cake squares then cover the caramel with 1/2 of the chocolate pudding. The pudding gets covered by 1/2 of the whip cream and then you start over with a second layer of chocolate cake. Continue with 1/3 of the caramel, the rest of the pudding and the whip cream. Finish with a final layer of caramel topping. If desired garnish with chocolate shavings or toffee pieces. Cover and refrigerate 1-4 hours before serving. Or overnight. If you have any left over (doubtful) store in the refrigerator.<br />
<br />
<br />
<span style="font-size: large;"><b>Gluten Free Chocolate Cake</b></span><br />
<span style="font-size: x-small;">(Slightly adapted from Hershey's "Perfectly Chocolate" Chocolate Cake)</span><br />
<br />
2 cups sugar<br />
1-3/4 cups <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html" target="_blank">Gluten Free Flour Mix</a><br />
3/4 cup cocoa powder<br />
1-1/2 teaspoons baking powder<br />
1-1/2 teaspoons baking soda<br />
1 teaspoon salt<br />
3/4 teaspoon xanthan gum<br />
2 eggs<br />
1 cup milk<br />
1/2 cup vegetable oil<br />
2 teaspoons vanilla extract<br />
1 cup boiling water<br />
<br />
Heat oven to 350°F and spray a 9x13 cake pan with cooking spray.<br />
<br />
<div itemprop="recipeInstructions">
In a large mixing bowl stir together sugar, gluten free flour mix, cocoa, baking
powder, baking soda, salt and xanthan gum. Add eggs, milk, oil and
vanilla; beat on medium speed for 2 minutes. Stir in boiling
water (batter will be very thin and you'll think you've forgotten something - just keep going). Mix on medium for one more minute. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick
inserted in center comes out clean. I often find my cakes need the longer amount of time to bake (35 minutes) but every oven is different so watch and check your cake those last 5 minutes. Don't be afraid to add a couple minutes if you think it needs it. Remove cake from oven and cool completely. </div>
<div itemprop="recipeInstructions">
<br /></div>
<div itemprop="recipeInstructions">
<br /></div>
<div itemprop="recipeInstructions">
<br /></div>
<div itemprop="recipeInstructions">
<br /></div>
<div itemprop="recipeInstructions">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4530474654073859878.post-70488509635185014342012-03-08T14:49:00.003-08:002012-03-08T14:49:27.947-08:00Favorite Gluten Free Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LF8tMipBUIM/T0AlGlmZLyI/AAAAAAAACbs/9MWxnEaF5x0/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-LF8tMipBUIM/T0AlGlmZLyI/AAAAAAAACbs/9MWxnEaF5x0/s400/DSC_0027.JPG" width="400" /></a></div>
In 2008 I spent a good portion of time perfecting my favorite <a href="http://glutenfreebetty.blogspot.com/2008/09/my-pretty-close-to-perfect-sugar-cookie.html">sour cream sugar cookies</a> to be gluten free. They are soft and melt in your mouth delicious. For the past 4 years this has been my go to recipe for sugar cookies. The last month there have been a lot of different sugar cookie recipes floating around pinterest including this one from <a href="http://annies-eats.com/2011/07/18/soft-frosted-sugar-cookies/">Annie's Eats</a> for "drop" sugar cookies. Sugar cookies are one of my favorite, but they take so much time that I don't make them very often. How great would it be to not have to roll them out!<br />
<br />
I tried adapting Annie's recipe to be gluten free, and they really were fabulous. The problem? They were so soft and delicate that even when I made them small (think 3 bites to eat) and increased the bake time they would fold in half when picked up.<br />
<br />
Not to be discouraged, I started researching recipes and experimenting to find a sugar cookie recipe that was quick, easy, and pantry friendly (no sour cream or fancy ingredients). This recipe fits the bill and is our new family favorite. My husband, who isn't the biggest fan of sugar cookies kept sneaking into the kitchen for more - now that's saying something!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9ryljKnOEgw/TzxFZ4MCUOI/AAAAAAAACZc/7ykMytJQUEI/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-9ryljKnOEgw/TzxFZ4MCUOI/AAAAAAAACZc/7ykMytJQUEI/s400/DSC_0007.JPG" width="400" /></a></div>
<div style="text-align: center;">
Fresh from the oven</div>
<div style="text-align: center;">
<br /></div>
While these are not "technically" drop cookies, I had success with the following: Use a cookie scoop to drop the dough on your cookie sheet and then flatten them to 1/4 inch thick with the bottom of a glass dipped in gluten free flour. (This is so the glass doesn't stick to the cookie dough.) I used cornstarch. You don't even have to let the dough chill in the refrigerator. Bake as directed for the rolled sugar cookies and frost when cooled.<br />
<br />
This only makes about 10-12 cookies which is perfect for me because I can't stop eating them unless they're gone! You'll probably want to double the recipe if you're serving more than 2-3 people.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<b>Favorite Gluten Free Sugar Cookies</b></div>
<div style="text-align: left;">
makes about 12 (I made six 4 inch hearts and six 2 3/4 inch circles)<br />
<br />
6 Tablespoons butter at room temperature<br />
6 Tablespoons sugar<br />
2 Tablespoons powdered sugar<br />
1 egg<br />
1 teaspoon vanilla<br />
1 1/4 cups <a href="http://www.glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix </a><br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1/4 teaspoon xanthan gum<br />
<br />
Corn starch for work surface<br />
frosting (see below) or use your favorite<br />
sprinkles or candies for decorating (optional)<br />
<br />
Preheat the oven to 400 degrees Fahrenheit. In a large mixing bowl cream together the butter and sugars for 3-4 minutes or until light and fluffy. Add the egg and vanilla and mix well. Add in the gluten free flour mix, baking powder, salt and xanthan gum. Stir until well combined. At this point you can cover the dough and let it chill in the refrigerate 1-2 hours or overnight before rolling or dig in and get to work. I've done it both ways and they both turn out great. The chilled dough is a little easier to work with.<br />
<br />
Sprinkle your work surface and rolling pin with gluten free flour and spread it around with your hand. I used cornstarch. Divide your dough in half, putting one part on the floured surface and the rest back into the refrigerator. Roll out the dough to 1/4 inch thick. If the dough is sticking to the rolling pin or work surface don't be afraid to sprinkle on more cornstarch/gf flour. I usually need 2-4 Tablespoons for the amount of dough in this recipe.<br />
<br />
Use cookie cutters to cut dough into desired shapes and use a thin spatula/turner to pick up unbaked cookies and place them onto a baking sheet about 1/2 inch apart. You can turn a drinking glass upside down to make circle cookies if you don't have cookie cutters - or even if you do! Form the dough scraps into a ball and re-roll to 1/4 inch thick to cut out more cookies. Continue with remaining dough; rolling and cutting as many times as needed. (this all depends on how big or small your cookies are and the shape they are in).<br />
<br />
Bake cookies at 400 degrees Fahrenheit for 7-8 minutes. You don't want the cookies to brown so watch them carefully. Allow the cookies to cool for 1-2 minutes before removing from the baking sheet. Cool the cookies completely before frosting.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-cwccfZTOq4Y/TzxFyiP8FXI/AAAAAAAACZs/gj6A9Kq9pRk/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-cwccfZTOq4Y/TzxFyiP8FXI/AAAAAAAACZs/gj6A9Kq9pRk/s400/DSC_0022.JPG" width="400" /></a></div>
<br />
<b>Sugar Cookie Frosting</b><br />
adapted from Annie's Eats<br />
<br />
1 cup powdered sugar<br />
1 Tablespoon melted butter<br />
1/2 teaspoon vanilla<br />
4-6 teaspoons milk<br />
food coloring (optional)<br />
<br />
Mix powdered sugar, butter, vanilla and half of the milk. Whisk until smooth. If using food coloring stir it in until you get the color you desire. Add more milk as need to reach the consistency of cake batter or the thickness you prefer. It's basically a thinner version of buttercream, but not as thin as icing. This frosting will harden as it dries. Frost cookies. If using sprinkles add them immediately after frosting each cookie so they will stick.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kAdYOxqET1U/TzxFmvfLBII/AAAAAAAACZk/RCbtwiqW6aM/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-kAdYOxqET1U/TzxFmvfLBII/AAAAAAAACZk/RCbtwiqW6aM/s400/DSC_0021.JPG" width="400" /><span id="goog_1449381585"></span><span id="goog_1449381586"></span></a></div>
<div style="text-align: center;">
Decorating fun</div>
<div style="text-align: center;">
<br /></div>
<span id="goog_148432359"></span><span id="goog_148432360"></span>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-4530474654073859878.post-7121419408206972982011-12-07T05:00:00.000-08:002011-12-07T05:00:05.035-08:00Chocolate Peppermint Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-bYV7cpa0fx8/Tt7fNig6n6I/AAAAAAAACUw/Cqtt0nnshCU/s1600/DSC_0053_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-bYV7cpa0fx8/Tt7fNig6n6I/AAAAAAAACUw/Cqtt0nnshCU/s400/DSC_0053_2.JPG" width="400" /></a></div>
Mmmm...chocolate and peppermint. An excellent pairing any time of the year, but especially perfect for Christmas baking. Thanks to <a href="http://thegspotrevolution.com/?p=5899">Caroline at the G-Spot</a> for hosting this months ratio rally. You can check out the bottom of my post<a href="http://thegspotrevolution.com/"></a> for links to all the fabulous gluten free cookies created by ratio this month.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-p-ZkXQ4N6T0/Tt7fi-HhUfI/AAAAAAAACVI/NnkqyfyOHWM/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-p-ZkXQ4N6T0/Tt7fi-HhUfI/AAAAAAAACVI/NnkqyfyOHWM/s320/DSC_0030.JPG" width="256" /></a></div>
Ruhlman's ratio for cookies is 3:2:1 of flour:sugar:fat, but this produces a shortbread type cookie and I wanted to do a drop
cookie. Ruhlman suggests a ratio of 1:1:1 for drop cookies. I was a little skeptical. 1:1:1 seemed like a lot of sugar and fat and I don't like cookies that leave a fatty film on the roof of my mouth (even if they taste good). Since I am new to baking by weight, I decided to figure out the ratio for my favorite <a href="http://glutenfreebetty.blogspot.com/2008/09/grandma-dupaixs-chocolate-chip-cookies.html">chocolate chip cookies</a> and see how they compare to Ruhlman's. It turns out that Ruhlman knows what he's talking about (surprise, surprise). Shame on me for doubting! My<a href="http://glutenfreebetty.blogspot.com/2008/09/grandma-dupaixs-chocolate-chip-cookies.html"> chocolate chip cookies</a> have slightly more sugar and a tad less fat than the 1:1:1 ratio, but they were pretty close. For these chocolate peppermint beauties I decided to compromise and do a 1:1:2/3 (or 3:3:2) of flour:sugar:fat. To make chocolate cookies I used cocoa powder as part of my <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">flour mix</a> and I chose to use shortening as the fat because I didn't want a flat cookie. You'll notice that there isn't any peppermint in the cookie. My husband is not a fan so I only added peppermint to the frosting. You could certainly add a bit to the cookie dough if you'd like. These cookies have a slightly crunchy edge and a soft center. They are delicious frosted or plain and would be fantastic with any kind of chip added in. They'd also be really good if you sandwiched the frosting between 2 cookies. I don't know how they are the next day - we ate them all within a couple of hours!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zGjv93fxXvc/Tt7fVFDFSjI/AAAAAAAACU4/ZYmunktKBWM/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-zGjv93fxXvc/Tt7fVFDFSjI/AAAAAAAACU4/ZYmunktKBWM/s320/DSC_0048.JPG" width="320" /></a></div>
<br />
<b>Gluten Free Chocolate Peppermint Cookies</b><br />
yield: 15-20 cookies<br />
<br />
100 grams brown sugar<br />
66 grams shortening<br />
1 large egg <br />
1 teaspoon vanilla<br />
75 grams <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix</a><br />
25 grams cocoa powder<br />
1/2 teaspoon baking powder <br />
1/4 teaspoon guar gum<br />
1/4 teaspoon salt<br />
<br />
Preheat oven to 350 degrees Fahrenheit. Cream the sugar and shortening together. Add the egg and mix until well incorporated. Add vanilla and mix. Slowly add in the dry ingredients and mix until well combined. Drop dough by tablespoon onto an ungreased baking sheet. I used a small (2 teaspoon) cookie scoop so they'd be the same size. Bake for 10-11 minutes. Remove from baking sheet and cool before frosting.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jNv2f4sc_Gg/Tt7foG0DbbI/AAAAAAAACVQ/FzE03SDfOF4/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-jNv2f4sc_Gg/Tt7foG0DbbI/AAAAAAAACVQ/FzE03SDfOF4/s320/DSC_0024.JPG" width="320" /></a></div>
<br />
Please forgive me for not weighing the frosting. My 2 year-old was helping and I got distracted trying to keep the ingredients <i>inside</i> the mixing bowl...<br />
<br />
<b>Peppermint Frosting</b><br />
1 cup powdered sugar<br />
3-4 teaspoons milk <br />
1/4-1/2 teaspoon peppermint extract (less if using oil)<br />
Crushed candy cane for decorating <br />
<br />
Combine powdered sugar, half of the milk and half of the peppermint extract in a mixing bowl. Give it a little taste to see if you need more peppermint. Add a drop of food coloring if desired. Mix well. Add milk 1 teaspoon at a time until you get the consistency you like.<br />
<br />
Frost cooled cookies and sprinkle with crushed candy cane. Allow the frosting to set (about 5 minutes) and enjoy!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9pMszSpUYis/Tt74VmlPQ_I/AAAAAAAACVY/ckIVw83quiI/s1600/DSC_0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-9pMszSpUYis/Tt74VmlPQ_I/AAAAAAAACVY/ckIVw83quiI/s320/DSC_0035.jpg" width="213" /></a></div>
<br />
Amanda | Gluten Free Maui | <a href="http://www.glutenfreemaui.com/2011/12/07/simple-shortbread/">Simple Shortbread</a><br />
Amie Valpone | The Healthy Apple | <a href="http://thehealthyapple.com/2011/11/28/vegan-gluten-free-sugar-cookies-yankee-candle/">Grapefruit Sugar Cookies</a><br />
Brooke | B & the boy! | <a href="http://bellwookie.blogspot.com/2011/12/ratio-rally-cookies.html">Candy Cane Shortbread</a><br />
Caleigh | Gluten Free[k] | <a href="http://gluten-freek.blogspot.com/2011/12/mulled-spice-cookies.html">Mulled Spice Cookies</a><br />
Caneel | Mama Me Gluten Free | <a href="http://mamameglutenfree.blogspot.com/2011/12/cardamom-date-cookies.html">Cardamom Date Cookies</a><br />
charissa | zest bakery | <a href="http://www.zestbakery.com/ingredient/coconut/coconut-peanut-butter-chocolate-cookies/">Coconut Peanut Butter Chocolate Chip Cookies</a><br />
Caroline | The G-Spot | <a href="http://thegspotrevolution.com/?p=5899">Double Chocolate Chip Peppermint Cookies</a><br />
Claire | Gluten Freedom | <a href="http://www.thisglutenfreelife.org/2011/11/chai-latte-cashew-cookies.html">Chai Latte Cashew Cookies</a><br />
Erin | The Sensitive Epicure | <a href="http://thesensitiveepicure.blogspot.com/2011/12/spritz-cookies-with-jam.html">Spritz Cookies with Jam</a><br />
gretchen | kumquat | <a href="http://kumquat-blog.blogspot.com/2011/12/gluten-free-ratio-rally-classic-sugar.html">Classic Sugar Cookies</a><br />
Irvin | Eat the Love | <a href="http://www.eatthelove.com/2011/12/apple-brown-butter-bay-leaf-spice-cookies">Apple Brown Butter Bay Leaf Spice Cookies</a><br />
Jean | Gluten Free Doctor Recipes | <a href="http://www.gfdoctorrecipes.com/recipes/gluten-free-reindeer-cookie-recipe-ratio-rally.html%20%E2%80%8E">Reindeer Cookies</a><br />
Jenn | Jenn Cuisine | <a href="http://jenncuisine.com/2011/12/basler-brunsli-cookies/">Basler Brunsli</a><br />
Jonathan| The Canary Files | <a href="http://thecanaryfiles.blogspot.com/2011/12/ratio-rally-vegan-salted-oatmeal-cherry.html">Vegan Salted Oatmeal Cherry Cookies</a><br />
Karen | Cooking Gluten Free! | <a href="http://cookingglutenfree.com/2011/12/mexican-wedding-cakes/">Mexican Wedding Cakes</a><br />
Lisa from Gluten Free Canteen | <a href="http://glutenfreecanteen.com/2011/12/04/molasses-rum-raisin-cookies-gluten-free/">Molasses Rum Raisin Cookies</a><br />
Mary Fran | frannycakes | <a href="http://frannycakes.com/?p=1135">Pinwheel Cookies</a><br />
Meaghan | The Wicked Good Vegan | <a href="http://www.thewickedgoodvegan.com/2011/12/07/vegan-gluten-free-chocolate-chip-cookies">Vegan Chocolate Chip Cookies</a><br />
Morri | Meals With Morri| <a href="http://mealswithmorri.blogspot.com/2011/12/stevia-sweetened-grain-free-thumbprint.html">Stevia & Grain-Free Thumbprint Cookies with Apricot Preserves</a><br />
Pete & Kelli | No Gluten, No Problem| <a href="http://noglutennoproblem.blogspot.com/2011/12/gluten-free-ratio-rally-cookies.html">Belgian Speculaas Cookies</a><br />
Rachel | The Crispy Cook | <a href="http://wheat-free-meat-free.blogspot.com/2011/12/melomakarona-cookies.html">Melomakarona</a><br />
Silvana Nardone | Silvana's Kitchen | <a href="http://silvanaskitchen.com/2011/12/gluten-free-old-school-italian-jam-filled-hazelnut-cookies">Old-School Italian Jam-Filled Hazelnut Cookies</a><br />
Shauna / Gluten Free Girl / <a href="http://glutenfreegirl/gluten-free-soft-molasses-cookies.html">Soft Molasses Cookies</a><br />
T.R. | No One Likes Crumbley Cookies | <a href="http://tcrumbley.blogspot.com/2011/12/ratio-rally-cookies.html">Cinnamon Lemon Cookies</a><br />
Tara | A Baking Life | <a href="http://abakinglife.blogspot.com/2011/12/gluten-free-ratio-rally-confessions.html">Walnut Shortbread</a><br />
<br />Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-4530474654073859878.post-31052513543439039992011-11-02T07:14:00.000-07:002011-11-02T07:14:00.193-07:00Blueberry Pie<a href="http://4.bp.blogspot.com/-UBaGVN42jC4/TrCn5OesjnI/AAAAAAAACQg/BsoumzhCVeA/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-UBaGVN42jC4/TrCn5OesjnI/AAAAAAAACQg/BsoumzhCVeA/s400/DSC_0031.JPG" width="400" /></a><br />
I've been looking forward to the pie ratio rally for months! Pie has always been scary for me and I was determined to find a delicious and flaky crust that I could come back to year after year. I also found a great deal on a Cuisinart food processor and was excited to incorporate it into my pie making routine. I experimented with 3 different flour combinations and found one that I absolutely love. Yeah!!! I want to say that trial and error led to my pie success, but it was probably the food processor! <br />
<br />
The pie crust ratio is 3-2-1 (flour-fat-water). And once you find a great crust there's nothing stopping you from creating just about any kind of pie you can dream up. The only negative is that an 8 or 9 inch pie is too much for our family. We usually only eat half of the pie. Enter the 6 inch pie dish. When working with ratios you can easily scale a recipe to fit your needs. Now I've got a recipe that is the perfect size for our family. I'll be making pie year round!<br />
<br />
This pie is for a double crust 6 inch pie plate. If you'd like to make it to fit a 9 inch dish multiply everything by 3.<br />
<br />
<b>Gluten Free Blueberry Pie</b><br />
6 inch pie<br />
<br />
<b>Crust:</b> <br />
40 grams gluten free oat flour<br />
40 grams white rice flour<br />
40 grams corn starch<br />
40 grams cold shortening, cut into 1/2 inch pieces <br />
40 grams frozen unsalted butter, cut into 1/2 inch pieces<br />
40 grams ice water<br />
1 teaspoon sugar<br />
1/2 teaspoon salt<br />
<br />
Combine flours, sugar and salt in a food processor and pulse until aerated. Add shortening and butter and pulse 10 times or until mixture resembles course meal with a few larger pieces remaining. Slowly pour in the ice water and pulse 5 times or until the mixture just begins to come together. If mixture is dry add additional water 1 teaspoon at a time.<br />
<br />
Divide dough in half, place on plastic wrap and form into a disk. Wrap each disk in the plastic wrap and freeze for 30 minutes. Make filling (below).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RBz2JyNPytg/TrCoKQfhQZI/AAAAAAAACQw/R1xxSrkMn5A/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-RBz2JyNPytg/TrCoKQfhQZI/AAAAAAAACQw/R1xxSrkMn5A/s400/DSC_0009.JPG" width="400" /></a></div><br />
Preheat oven to 450 degrees Fahrenheit. Remove chilled dough from the freezer and let rest on the counter for a few minutes before rolling. If it's been in the freezer longer than 30 minutes you'll need to let it thaw a bit longer before rolling. Unwrap the disk from the plastic wrap but keep the disk on the plastic wrap while you roll. Roll out dough to an 8-9 inch circle (about 1/8 on an inch thick) and place into your 6 inch pie plate. If dough rips gently press it back together. Fill the pie plate with the blueberry filling. The filling will be higher than the pie plate and might start to spill over but when it cooks it will shrink so you want more than you think you'll need. Roll out the 2nd dough disk just like the first and gently place it over the filling. Fold it under the bottom crust and use a fork to crimp the edges. Cut a few slits in top of the crust to let out the steam. Brush the crust with a little cream and sprinkle with sugar crystals if desired. Refrigerate until firm, about 30 minutes.<br />
<br />
Bake at 450 degrees Fahrenheit on the oven rack one notch lower than the middle for 20 minutes. You'll probably want to bake it on a cookie sheet to avoid blueberry juice spilling in your oven. Reduce heat to 350 degrees and bake for an additional 40 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BRr4Z0TlNI8/TrCoCwrgb4I/AAAAAAAACQo/oc5NgvmbbMo/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-BRr4Z0TlNI8/TrCoCwrgb4I/AAAAAAAACQo/oc5NgvmbbMo/s400/DSC_0017.JPG" width="400" /></a></div><br />
<b>Filling:</b><br />
2 1/2 cups frozen blueberries<br />
1 Tablespoon cornstarch<br />
2 Tablespoon sugar<br />
1 teaspoon lemon juice<br />
<br />
Stir together until all of the blueberries are coated. Place in bottom pie crust.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oG4afKgKbnY/TrCnvEdT3mI/AAAAAAAACQY/0Z_MyaPQiMY/s1600/DSC_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-oG4afKgKbnY/TrCnvEdT3mI/AAAAAAAACQY/0Z_MyaPQiMY/s400/DSC_0034.JPG" width="400" /></a></div><br />
For links to more amazing gluten free pie recipe visit this months host <a href="http://glutenfreecanteen.com/">Lisa over at Gluten Free Canteen.</a>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4530474654073859878.post-39912446282290515512011-10-31T20:57:00.000-07:002011-10-31T20:57:50.462-07:00Gluten Free 7UP Biscuits<a href="http://3.bp.blogspot.com/-lbdrn-__dso/Tq9owL6feqI/AAAAAAAACQQ/4bZbvvz8ouY/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-lbdrn-__dso/Tq9owL6feqI/AAAAAAAACQQ/4bZbvvz8ouY/s400/DSC_0012.JPG" width="400" /></a><br />
These soft biscuits are delicious and so simple. You only need 4 ingredients including a gluten free baking mix. I used Pamela's but you could use the gluten free baking mix of your choice. We like them smothered with honey or homemade jam.<br />
<br />
<b>Gluten Free 7UP Biscuits</b><br />
<br />
2 cups Pamela's gluten free Baking and Pancake Mix<br />
1/2 cup sour cream<br />
1/2 cup 7-up<br />
1/4 cup butter<br />
<br />
Preheat oven to 450 degrees Fahrenheit. Cut sour cream into Pamela's mix and stir in 7UP until just combined. Dough will be sticky. Flour your work surface with additional Pamela's mix and pat dough out to 3/4 inch thick. Place butter in a 9 inch square (or round) pan and place in the preheated oven to melt the butter. Cut into nine 2 inch circles (I used a drinking glass to cut them). Remove pan with melted butter from the oven and place cut biscuit dough into the pan. Return pan to the oven and bake for 15 minutes. Serve warm with topping of your choice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4530474654073859878.post-77323452502141586112011-10-05T15:18:00.000-07:002011-10-05T15:18:36.262-07:00PIZZA! GF Ratio Rally<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JRgNb2oyoVY/TozXaW4XfuI/AAAAAAAACOk/Zk6vh7iB73Q/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-JRgNb2oyoVY/TozXaW4XfuI/AAAAAAAACOk/Zk6vh7iB73Q/s400/DSC_0003.JPG" width="400" /></a></div>Making pizza by ratio has definitely been a learning experience for me. I've made over 8 pizzas in the last 3 weeks (which is a lot for a family of 3) and I have yet to find a <i>"perfect</i>" gluten free pizza recipe. That being said, I do have a go to recipe that is yummy and easy and for now that's good enough! This month's rally was hosted by <a href="http://cookingglutenfree.com/2011/10/gluten-free-ratio-rally-pizza/">Karen of Cooking Gluten Free</a>. Check out her blog for the complete list of links to the delicious gluten free pizza recipes created for this months rally.<br />
<br />
<div style="text-align: left;">Here are some things I learned:</div><div class="separator" style="clear: both; text-align: left;">Ruhlman's Ratio- For Pizza Ruhlman's ratio is 5:3 of flour and liquid. I tried this and it was a dismal failure. The dough was heavy and dense and looked compressed and underbaked. It felt like a rock in my stomach. Gluten free flours need more liquid. I figured out the ratio for my go to crust, the one I <a href="http://glutenfreebetty.blogspot.com/2008/10/pizza-pizza-october-daring-bakers.html">posted here</a> and have been using ever since. The ratio for this is 6:3:1 flour:liquid:egg This ratio is close to Ruhlman's but the addition of an egg adds the right amount of moisture to create a nice firm crust that you can pick up with your hands without being heavy and dense. For the flour I found that I like a crust with more starch than my usual flour blend so I went with 50% high protein flour (brown rice, millet, soy) and 50% starch (tapioca, potato, corn)</div><div style="text-align: left;"> </div><div style="text-align: left;">I knew I had a crust I liked before I started the challenge, but I wanted a go to crust that didn't use eggs. I tried a few more flour:water ratios including:</div><div style="text-align: center;">10:7 (dense and heavy)</div><div style="text-align: center;">19:16 (excellent)</div><div style="text-align: center;">8:7 (also excellent but I cheated and used an egg as part of the liquid)</div><div style="text-align: center;">1:1 (batter too thin)</div>Like I said, I learned a lot...there's nothing like a good failure to get the noggin thinking!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wmX2PFIhE3M/TovTvdBY33I/AAAAAAAACOU/b5IRdG19CkQ/s1600/DSC_0011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-wmX2PFIhE3M/TovTvdBY33I/AAAAAAAACOU/b5IRdG19CkQ/s400/DSC_0011.JPG" width="400" /></a></div>Even though I tried several ratios, my main focus really was more on technique. I cooked my pizza at a hotter temperature (450 degrees Fahrenheit), I let it rise for an hour before rolling it between 2 pieces of parchment paper, and I pre-baked it on the rack with a hot pizza stone on the oven rack beneath it before adding the toppings. All of these things, together with the 19:16 ratio made for a great crust.<br />
<br />
19:16 sounds like a strange ratio, but if you multiply it by 10 grams you'll end up with an easy 18 inch pizza crust. Here's the Recipe:<br />
<br />
<b>Pizza Crust by Ratio</b><br />
makes one 18 inch crust (or two 8 inch crusts)<br />
<br />
190 grams gluten free flour<br />
<ul><li>95 grams high protein flour (I used equal parts of millet, sorghum and soy but play with this using flours you like or have on hand)</li>
<li>95 grams starch (I used 70 grams tapioca and 25 grams potato starch)</li>
</ul>160 grams warm water <br />
1 Tablespoon yeast <br />
1 Tablespoon sugar<br />
2 teaspoons olive oil<br />
1 1/2 teaspoons xanthan gum<br />
1/2 teaspoon salt<br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Mix water with yeast and sugar and let proof for about 10 minutes or until nice and foamy<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">. Combine the remaining dry ingredients in a mixing bowl. Mix well. Add the yeast mixture and olive oil slowly to the dry ingredients and mix on low until the mixture is well incorporated. Increase the speed to high and continue to mix for 4 minutes. The dough will be sticky. Cover the dough with plastic wrap and let rise for about an hour or until doubled.</span></span></span></span></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;"><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">After an hour preheat the oven to 450 Degrees Fahrenheit and put a pizza stone on the bottom rack of the oven. Place dough on a piece of parchment paper. Spray a second piece of parchment paper and place it on top of the dough. Use a rolling pin and with light pressure roll the dough to about an 1/8 inch thick (thicker if your prefer, but you'll need to adjust the baking times). Remove the top parchment and slide the bottom parchment with the crust onto the oven rack. Bake for 10-15 minutes or until the crust just begins to brown. Remove crust from the oven and top with your favorite toppings. Return the pizza to the oven for 10 more minutes or until the cheese is melted and crust is brown on the edges. Enjoy!</span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4BJ7cH_58UI/TozXQsuDrqI/AAAAAAAACOg/QMEkCS19fGw/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-4BJ7cH_58UI/TozXQsuDrqI/AAAAAAAACOg/QMEkCS19fGw/s400/DSC_0003.JPG" width="400" /></a></div></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4530474654073859878.post-31617182270986722082011-09-22T15:04:00.000-07:002011-09-22T15:04:54.482-07:00Gluten Free Strawberry Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nNicJFfgnAY/Tnueb2zpjOI/AAAAAAAACNo/qezVgLHu-K8/s1600/DSC_0138_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-nNicJFfgnAY/Tnueb2zpjOI/AAAAAAAACNo/qezVgLHu-K8/s400/DSC_0138_3.JPG" width="400" /></a></div>Our baby girl turned two this month and requested cupcakes for her birthday. She calls them "Happy Birthdays". I love that. She loves the color pink lately and strawberries are one of her favorite fruits, so strawberry cupcakes with strawberry cream cheese frosting was the only way to go! My husband says these are the best cupcakes he's every had and probably his second favorite dessert behind Aunt Betty's Chocolate Cake. They really are that good!<br />
<br />
<b>Gluten Free Strawberry Cupcakes</b><br />
<br />
1/2 cup sugar<br />
1/2 cup (3 oz package) gluten free strawberry jello mix<br />
2 eggs<br />
1 1/4 cups <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix</a><br />
1/4 teaspoon salt<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon xanthan gum<br />
1/2 cup oil<br />
1/2 cup milk<br />
1 teaspoon vanilla <br />
4-6 strawberries; chopped and mashed or pureed to equal 1/2 cup<br />
<br />
Preheat oven to 350 degrees Fahrenheit and line a muffin pan(s) with 12-15 cupcake papers. In a large mixing bowl beat sugar, jello and eggs at medium speed for 1 minute. Add the rest of the ingredients and mix on medium speed for 1 minute. Pour batter into the pans dividing evenly and filling each cupcake 2/3 full. I like to use my 1 1/2 Tablespoon cookie scoop and put 2 scoops of batter in each cupcake liner. Bake cupcakes in preheated oven for 20 minutes or until toothpick inserted into the middle of cupcake comes out clean. Let cupcakes cool for a few minutes and then remove them from the pan to finish cooling. Frost cooled cupcakes with Strawberry Cream Cheese Frosting. (below)<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
**I never frost all of my cupcakes. Instead I put half of them in the freezer, unfrosted and I store the extra frosting in the fridge. Whenever we want cupcakes I grab a few out of the freezer along with the frosting from the fridge. The cupcakes thaw on the counter within 20 minutes or 15 seconds in the microwave. Just frost and enjoy. Fresh cupcakes every day for a week (less in our house)! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Y04TkrGOGlA/TnueqEfNk_I/AAAAAAAACNw/4sF5-Kgkvx8/s1600/DSC_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-Y04TkrGOGlA/TnueqEfNk_I/AAAAAAAACNw/4sF5-Kgkvx8/s400/DSC_0111.JPG" width="400" /></a></div><b>Strawberry Cream Cheese Frosting </b><br />
<br />
2 ounces cream cheese, softened to room temperature<br />
2 Tablespoons butter, softened to room temperature<br />
1 strawberry, chopped & mashed or pureed (1-2 Tablespoons)<br />
2 cups powdered sugar <br />
1/2 teaspoon lemon juice (optional)<br />
milk if needed<br />
<br />
Place cream cheese, butter and pureed strawberry in a mixing bowl and beat until combined. Mix in the lemon juice (optional but brightens up the flavor). Add the powdered sugar and mix on low until combined then turn mixer to high and beat for 1-2 minutes until frosting is light and creamy. Check the frosting's spreading consistency at this time. Cream cheese frosting tends to be on the soft side so you probably won't need any additional liquid. If the spreading consistency is too stiff mix in some milk 1 teaspoon at a time checking spreading consistency after each addition. Store frosting in the refrigerator until ready to use. <br />
<br />
**The strawberry makes the frosting a pale pink. I added a little food coloring to make it brighter.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-l5oz3BouODQ/TnuezOG2Q4I/AAAAAAAACN0/23B-YEiDS7I/s1600/DSC_0110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-l5oz3BouODQ/TnuezOG2Q4I/AAAAAAAACN0/23B-YEiDS7I/s400/DSC_0110.jpg" width="266" /></a></div><div style="text-align: center;">Strawberry "Happy Birthdays"</div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-4530474654073859878.post-12424257655512736822011-08-31T15:09:00.000-07:002011-08-31T15:13:20.729-07:00Buffalo Chicken Cobb Salad - Gluten Free<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bddRyVtcouk/Tl6lsT0cRUI/AAAAAAAACMI/GCtethim4xg/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-bddRyVtcouk/Tl6lsT0cRUI/AAAAAAAACMI/GCtethim4xg/s400/DSC_0005.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">We've been eating a lot of salads lately. Not only are salads a great way to incorporate veggies into our diet, but it's been crazy hot in Arizona and salads make a nice cool meal! It can get a bit boring having salad 3 times a week, so I'm always on the lookout for a new twist on a familiar favorite. The buffalo wing sauce used in this otherwise traditional Cobb Salad fits the bill and tastes delicious. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">**a note about bleu cheese**</div><div class="separator" style="clear: both; text-align: left;">Bleu Cheese was traditionally made using bread as the starter and there was a question about whether or not it was gluten free. Many companies now use chemical starters for the cheese instead of bread, making the cheese free of contamination and safe for the gluten free world. However, there are some cheese makers that still use bread to make bleu cheese. Bleu Cheese tests have detected gluten at less than 1ppm (part per million). That's even smaller than itty bitty, but if you are super sensitive research some brands before you buy. And <u>ALWAYS</u> read the ingredients on salad dressings...or make your own using bleu cheese that you are comfortable with. That being said, my husband doesn't like bleu cheese so I used sharp cheddar cheese and gluten free ranch salad dressing instead!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Gluten Free Buffalo Chicken Cobb Salad</b></div><div class="separator" style="clear: both; text-align: left;">-serves 4</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6 slices bacon, cooked until crisp and crumbled</div><div class="separator" style="clear: both; text-align: left;">1 large chicken breast, cooked & shredded (1 1/2 - 2 cups) </div><div class="separator" style="clear: both; text-align: left;">1/3 cup buffalo wing sauce (check ingredients)</div><div class="separator" style="clear: both; text-align: left;">1 head of your favorite lettuce, leaves torn</div><div class="separator" style="clear: both; text-align: left;">1 cup shredded sharp cheddar cheese or 4 ounces bleu cheese crumbles</div><div class="separator" style="clear: both; text-align: left;">1 avocado, cut into cubes</div><div class="separator" style="clear: both; text-align: left;">1 large tomato, chopped</div><div class="separator" style="clear: both; text-align: left;">2 hard-boiled eggs, sliced</div><div class="separator" style="clear: both; text-align: left;">1/4 cup diced red onion </div><div class="separator" style="clear: both; text-align: left;">gluten free Ranch or Bleu Cheese salad dressing for serving</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Toss the shredded chicken with the buffalo wing sauce. Cover four dinner plates or one large platter with the lettuce. Arrange the bacon, chicken, cheese, avocado, tomato, eggs and red onion in columns on top of the lettuce. Serve with your favorite gluten free dressing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4530474654073859878.post-62982282571281637082011-07-31T20:34:00.000-07:002011-07-31T20:34:04.017-07:00Gluten Free Chocolate Chip Oatmeal Bars<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-owkeTjFs1uI/TjYVUfQfpyI/AAAAAAAACLE/S9ny4cZR12w/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-owkeTjFs1uI/TjYVUfQfpyI/AAAAAAAACLE/S9ny4cZR12w/s400/DSC_0011.JPG" width="400" /></a></div>This is one of my husband's favorite recipes from his mom. Before being diagnosed with Celiac Disease I used to make these all the time but never thought to convert them to a gluten free version until today. Chuck full of chocolate chips and oatmeal with a touch of cinnamon, these are once again on our family's list of favorites!<br />
<br />
<u><b>Gluten Free Chocolate Chip Oatmeal Bars</b></u><br />
<br />
3/4 cup oil<br />
1 cup brown sugar<br />
1/2 cup white sugar<br />
1 egg<br />
1/4 cup milk<br />
2 teaspoons vanilla<br />
1 teaspoon baking soda<br />
3/4 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon xanthan gum <br />
2 cups gluten free quick oats<br />
2 cups <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix</a><br />
2 cups chocolate chips (semi-sweet or milk)<br />
<br />
Preheat oven to 350 degrees Fahrenheit and spray a 9X13 cake pan with cooking spray. Combine oil, sugars, egg, milk and vanilla in a mixing bowl and mix on medium for 1 minute. Add the dry ingredients except for the chocolate chips and mix until just combind. Stir in the chocolate chips and spoon dough into the prepared pan spreading to the edges. Bake at 350 degrees for 20-25 minutes. Cool slightly before cutting into bars.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sUqWAEtZjwU/TjYVM-Z7c1I/AAAAAAAACLA/MQ1jrEg4WWQ/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-sUqWAEtZjwU/TjYVM-Z7c1I/AAAAAAAACLA/MQ1jrEg4WWQ/s320/DSC_0018.JPG" width="320" /></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4530474654073859878.post-83033027807008924322011-06-20T16:15:00.000-07:002011-06-20T16:15:18.094-07:00Gluten Free S'mores Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MBovZetY0x8/Tf_JqcJ2q8I/AAAAAAAACKA/a_BiB35wfG8/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-MBovZetY0x8/Tf_JqcJ2q8I/AAAAAAAACKA/a_BiB35wfG8/s320/DSC_0037.JPG" width="320" /></a></div>Chocolate marshmallow is my husband's favorite flavor combination. When I saw a recipe for s'mores pie in Rachael Ray's June 2011 magazine I knew I had to make this for Father's Day - gluten free, of course! This super sweet chocolate delight is so easy to put together. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-__5kB9o89bI/Tf_J9cMl0CI/AAAAAAAACKI/Am_XkBiVFO4/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-__5kB9o89bI/Tf_J9cMl0CI/AAAAAAAACKI/Am_XkBiVFO4/s320/DSC_0031.JPG" width="320" /></a></div>I put a layer of chocolate chips between the pudding and marshmallow topping for that melted chocolate effect that you get with smores, but only some of the chocolate chips melted. It was still really yummy (I ate 2 slices!), but next time I might try mixing the chips in with the marshmallow topping to see if they melt better.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lVSOEwxUIJI/Tf_JzOUnH7I/AAAAAAAACKE/opv57JIQ5XU/s1600/DSC_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-lVSOEwxUIJI/Tf_JzOUnH7I/AAAAAAAACKE/opv57JIQ5XU/s320/DSC_0034.JPG" width="320" /></a></div><br />
<b>Gluten Free S'mores Pie</b><br />
<br />
Crust:<br />
4 tablespoon butter, melted<b></b><br />
1/4 teaspoon ground cinnamon<br />
1 1/2 cups gluten free cookie crumbs (I use a 6 oz box Orgran gluten free vanilla animal cookies crushed in the blender)<br />
<br />
Filling:<br />
1 5.1 oz box gluten free instant chocolate pudding<br />
2 cups cold milk<br />
1 cup gluten free whipped topping<br />
<br />
Topping: <br />
1/2 cup gluten free chocolate chips<br />
7 ounce jar gluten free marshmallow creme<br />
<br />
Preheat oven to 375 degrees Fahrenheit. In a 9 inch pie dish combine the crust ingredients and use a fork or clean hands to pat the crust into the pie dish. Bake at 375 for 7 minutes. Remove from oven and cool.<br />
<br />
While the crust is cooling, whisk together the chocolate pudding mix and milk until smooth (about 2 minutes). Stir in whipped topping. Spoon chocolate filling into the cooled crust and top with chocolate chips. Place in the freezer for 15 minutes. (If you're making this ahead of time, refrigerate the pie until 30 minutes before serving. At that time, place it in the freezer for 15 minutes). Turn on your oven to broil, remove pie from the freezer and spoon marshmallow creme over the pie sealing the edges. It's sticky, so use a wet knife. Place pie under the broiler until marshmallow topping starts to brown. This only takes a few minutes so watch it carefully!<br />
<br />
Remove S'mores Pie from the oven and serve immediately. Refrigerate any leftovers.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-p-P-ofBMA2Y/Tf_JhW1wP1I/AAAAAAAACJ8/EyNGV54GD28/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-p-P-ofBMA2Y/Tf_JhW1wP1I/AAAAAAAACJ8/EyNGV54GD28/s320/DSC_0042.JPG" width="320" /></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4530474654073859878.post-62241520648377244972011-06-01T08:45:00.000-07:002011-06-01T12:10:06.116-07:00Churros- Gluten Free Pate a Choux Ratio Rally<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7jZiAXRPk4s/TeF1vdRjvXI/AAAAAAAACIw/gdiI2tjG4xU/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-7jZiAXRPk4s/TeF1vdRjvXI/AAAAAAAACIw/gdiI2tjG4xU/s320/DSC_0010.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>How did I not know churros were made using pate a choux? My mom taught me how to make cream puffs when I was a little girl and I made gluten free pate a choux for eclairs soon after I was diagnosed with Celiac Disease. If I'd known frying the dough would make churros I would have tried it years ago! I'm not much of a food fryer - mostly because I don't like the smell that lingers in the house from the hot oil. That being said, these were so easy to make and yummy to eat I might start making them every year to celebrate the beginning of summer. There's nothing like a churro to usher in the months of summer fests and amusement parks! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MHeB5n6WCmo/TeF1dmw88FI/AAAAAAAACIs/IJl4rlTUH6o/s1600/+++++++++..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MHeB5n6WCmo/TeF1dmw88FI/AAAAAAAACIs/IJl4rlTUH6o/s1600/+++++++++..jpg" /></a></div>Pate a choux is this months Gluten Free Ratio Rally. Our host was <a href="http://thesensitiveepicure.blogspot.com/2011/05/gluten-free-gougeres-filled-with-herbed.html">Erin, The Sensitive Epicure</a>. You can check out her <a href="http://thesensitiveepicure.blogspot.com/2011/05/gluten-free-gougeres-filled-with-herbed.html">blog</a> to see all the wonderful gluten free eats made with pate a choux this month. I chose to make churros because 1- I love them, 2- I missed them, 3- I'd never made them, and 4- they are made out of pate a choux (but mostly because of 1). The pate a choux ratio is:<br />
<div style="text-align: center;">1 part flour </div><div style="text-align: center;">2 parts liquid</div><div style="text-align: center;">2 parts egg</div><div style="text-align: center;">1 part fat</div><div style="text-align: center;">or 1:2:2:1</div><div style="text-align: left;">The ratios are done by weight. I start by weighing my egg and adjusting everything else from there.<br />
<br />
</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: left;"><b>Gluten Free Churros</b></div><div style="text-align: left;">makes 10-12 5 inch churros</div><div style="text-align: left;"><b></b></div><div style="text-align: left;">53 grams water (almost 1/3 cup)</div><div style="text-align: left;">27 grams butter (about 5 teaspoons)</div><div style="text-align: left;">1 teaspoon sugar</div><div style="text-align: left;">1/8 teaspoon salt</div><div style="text-align: left;">27 grams <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix </a>(about 1/4 cup)</div><div style="text-align: left;">53 grams egg (1 large egg)<br />
<br />
Oil for frying <br />
1/3 cup sugar mixed with 1 teaspoon cinnamon for rolling the churros in once they are cooked. </div><div style="text-align: left;"><br />
Boil water, butter, salt and sugar. Add gluten free flour mix. Work mixture together and cook 1-2 minutes longer. Continue working the mixture until all flour is incorporated and dough forms a ball. Remove pan from heat and cool pan by dipping into cold water for 3-4 minutes - don't let any water get into the pan. You want the dough to cool down so that it doesn't scramble the egg, but it still needs to be warm. Add the egg, and using a whisk beat the dough to fully incorporate the egg. The dough will look slippery and messy at first but continue to whisk and it will come together after a minute or so. If you double the recipe add the eggs one at a time fully incorporating each one before adding the next one. Once the mixture is smooth, refrigerate it for 1 hour or overnight.<br />
<br />
Put refrigerated dough into a pastry bag fitted with a 1M tip. Pipe dough into 5 inch lines onto small baking sheet. Freeze for 15 minutes or overnight.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PpO0PSKOOK4/TeWWsK0UNSI/AAAAAAAACI8/1fo-OPMaktE/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-PpO0PSKOOK4/TeWWsK0UNSI/AAAAAAAACI8/1fo-OPMaktE/s320/DSC_0003.JPG" width="320" /></a></div><br />
Add 2 inches of oil to a medium pan and heat over medium until it reaches 375 degrees. Remove the churros from the freezer and place 1 to 3 into the hot oil. Fry for 60-90 seconds and then flip the churros to cook the other side an additional 60-90 seconds. Remove from oil and place on a plate covered in paper towels. Allow the churros to cool 1-2 minutes and then roll them in the cinnamon sugar mixture. Make sure the oil is at 375 before frying the rest of the churros.<br />
Best eaten warm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9GsuD5rVfX8/TeWZY0pWWNI/AAAAAAAACJA/y_JAmKKTWWY/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-9GsuD5rVfX8/TeWZY0pWWNI/AAAAAAAACJA/y_JAmKKTWWY/s320/DSC_0009.JPG" width="320" /></a></div><br />
</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-4530474654073859878.post-88963808091476884952011-05-14T15:57:00.000-07:002011-05-14T16:01:10.657-07:00Asian Pasta Salad - Gluten Free<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LYpS_ys2MOY/Tc8AFqlFqkI/AAAAAAAACHY/rsHWr-B5VRg/s1600/IMG_1056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-LYpS_ys2MOY/Tc8AFqlFqkI/AAAAAAAACHY/rsHWr-B5VRg/s400/IMG_1056.JPG" width="400" /></a></div>This is my new favorite pasta salad. It's packed with flavor without the heaviness often accompanied by pasta salad and since it doesn't contain mayo or meat, it makes a great side for an outdoor dinner. I shared this at a potluck dinner recently and was disappointed that I didn't have any leftover!<br />
<br />
<b>Gluten Free Asian Pasta Salad</b><br />
<br />
<b>Dressing:</b><br />
1/4 cup rice vinegar<br />
1/4 cup gluten free sweet and tangy or teriyaki sauce (San-J)<br />
1/8 cup olive oil<br />
1/8 cup sesame oil<br />
1 Tablespoon grated ginger<br />
1/4 teaspoon garlic powder<br />
1/2 teaspoon salt <br />
1/4 teaspoon pepper<br />
<br />
<b>Salad:</b><br />
16 oz gluten free pasta fusilli or other bite size pasta<br />
(I used Trader Joe's organic brown rice pasta fusilli<br />
always check package ingredients as they often change!)<br />
2 cups fresh baby spinach<br />
1 cup dried cranberries<br />
1 small can mandarin oranges, drained<br />
1/2 bunch (3-4) green onions, chopped<br />
1/2 cucumber, cut in bite size pieces<br />
salt and pepper to taste<br />
<br />
Whisk together dressing ingredients and set aside. Cook gluten free pasta as directed on package until al dente. Drain pasta and rinse with cold water. Immediately mix cooked pasta with salad dressing so that the pasta doesn't stick together. Mix in the rest of the salad ingredients and toss gently until evenly combined. Taste and add salt and pepper if needed. Serve immediately or refrigerate until ready to serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4530474654073859878.post-55991584983038835962011-05-07T10:30:00.000-07:002011-05-07T10:30:18.719-07:00Gluten Free Lemon Bars<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EjIH8TJUw7g/TcV6D38F09I/AAAAAAAACG4/KFlrsO88tmM/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-EjIH8TJUw7g/TcV6D38F09I/AAAAAAAACG4/KFlrsO88tmM/s400/DSC_0020.JPG" width="400" /></a></div>Lemon bars. Sweet, tangy, buttery, and indulgent. A perfect dessert for spring. I've always loved lemon flavored desserts and lemon bars have been a favorite since I was a little girl. A few years ago I tried my hand at gluten free lemon bars and it was a disaster. The lemony top was okay, but the crust was gummy and raw. Yuck! Recently I've been doing some experimenting with xanthan gum, or maybe I should say WITHOUT xanthan gum. I've found that my banana bread doesn't need it, the scones I made last week didn't need it, and lemon bars most definitely don't need it! I'll continue to use it with cakes and whenever I use yeast, but I've enjoyed the experimenting and the anticipation of how the finished products texture will be.<br />
<br />
Cheryl Bullock, my neighbor growing up, made the best lemon bars on the block. I've adapted her recipe to be gluten free. They're as delicious as I remember!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9Y0xUANWlng/TcV6K_ZfwiI/AAAAAAAACG8/Djh-7VmC8_4/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-9Y0xUANWlng/TcV6K_ZfwiI/AAAAAAAACG8/Djh-7VmC8_4/s400/DSC_0018.JPG" width="400" /></a></div><div style="text-align: center;">Creamy lemon top with a buttery crust. Delicious!</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b>Gluten Free Lemon Bars</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Crust:</div><div style="text-align: left;">1/2 cup powdered sugar</div><div style="text-align: left;">1 cup <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix</a></div><div style="text-align: left;">5 Tablespoons cold butter cut into 5-6 pieces</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 350 degrees fahrenheit. In the bowl of an electric mixer, combine crust ingredients and mix on medium until dough is crumbly (kind of like sand) for about 1 1/2 minutes. Use your hands to press the dough into an 8x8 square pan. Bake for 20 minutes.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">While the crust is baking, mix the lemon filling.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Filling:</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">1 cup sugar</div><div style="text-align: left;">3 1/2 Tablespoons lemon juice</div><div style="text-align: left;">2 Tablespoons <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix</a></div><div style="text-align: left;">1/2 teaspoon baking powder</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In the same mixing bowl that you used for the crust (no need to wash it), combine all of the filling ingredients and mix on medium for 1 minute. Pour onto the hot crust and immediately put it back into the oven. Bake for another 20 minutes at 350 degrees. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Sprinkle with powdered sugar and allow to cool. Cut and serve. Enjoy!</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4530474654073859878.post-72306080158444048142011-05-04T00:00:00.000-07:002011-05-04T08:42:00.083-07:00Cinnamon Raisin Scones for the Gluten-Free Ratio Rally<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ybYzHep9RF4/Tb8JqMXvtxI/AAAAAAAACGE/isMWJ4WKoWI/s1600/IMG_1049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ybYzHep9RF4/Tb8JqMXvtxI/AAAAAAAACGE/isMWJ4WKoWI/s400/IMG_1049.JPG" width="400" /></a></div>Scones, a most delightful breakfast treat - especially while watching the The Royal Wedding of William and Kate! How perfect that scones happen to be this months challenge for the gluten free ratio rally. I remember learning about pound cake as a teenager in home-ec class: a pound of flour, a pound of butter, a pound of sugar; or a 1:1:1 ratio. That's what the gluten free ratio is all about - using weight to figuring out gluten free baking/cooking ratios in hopes of creating an end result of perfect gluten free deliciousness. <a href="http://www.celiacteen.com/2011/scones-ratio-rally/#more-1474">Lauren, over at Celiac Teen</a> is our host this month. Head over to her blog for the complete list of scrumptious gluten free scones created in this months rally.<br />
<br />
Scones, at least the traditional English kind, were a first for me. Not only had I never made them, but I'd never eaten one before this challenge. Yes, I'd seen them in the glass cases through coffee shop windows, but since I don't drink coffee or tea, I never really thought to eat scones. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ub4xqFT5rpA/Tb8JPJgJ1rI/AAAAAAAACGA/Vj0f9ggpcb4/s1600/gluten-free-ratio-rally1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/-Ub4xqFT5rpA/Tb8JPJgJ1rI/AAAAAAAACGA/Vj0f9ggpcb4/s320/gluten-free-ratio-rally1.jpg" width="320" /></a></div>For many of the ratio rally challenges we will be using Michael Ruhlman's book Ratio and adapting as needed to make things gluten free. Ruhlman does not have a scone ratio so we (a collection of very talented gluten free bloggers) did a lot of experimenting to find the ratio that works best for us.<br />
<br />
I had success with a <b>ratio of 3 parts flour/ 1 part liquid/ 1 part egg/ 1 part fat</b>. I started out by weighing my egg. I usually use large eggs, but since my local store was practically giving away medium size eggs for Easter, that's what I had on hand. Due to the size of my egg I measured everything in grams so that I would be more accurate. The nice thing about using ratios is that you can easily adapt the recipe swapping out ingredients and making more or less depending on your pantry!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-s59a-Fjtx8U/Tb8J-TQE16I/AAAAAAAACGM/DoBsCPM2r4g/s1600/IMG_1047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-s59a-Fjtx8U/Tb8J-TQE16I/AAAAAAAACGM/DoBsCPM2r4g/s320/IMG_1047.JPG" width="320" /></a></div><br />
<b>Gluten Free Cinnamon Raisin Scones</b><br />
<br />
50 grams sweet rice flour<br />
100 grams <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix</a><br />
2 Tablespoons sugar <br />
2 teaspoons baking powder <br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
<div class="separator" style="clear: both; text-align: center;"></div>50 grams milk<br />
50 grams egg (my egg was 49 grams. I added water to make it 50)<br />
50 grams cold butter, cut into small pieces<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>70 grams raisins (about 1/2 cup raisins)<br />
<br />
Combine flours, sugar, baking powder, cinnamon and salt in a large mixing bowl. Add butter and mix on low until flour mixture looks like course meal, 1-2 minutes. Place flour mixture into a small bowl and stick in the freezer to keep cold while you beat the egg. Beat the egg in the same mixing bowl that the flour was in. (you don't need to clean it). Mix on medium for 3-4 minutes or until the egg is very light and foamy. Turn off the mixer and add the milk, raisins and the flour mixture from the freezer. Mix on medium low just until mixture comes together (about 30 seconds). Scoop dough onto a piece of parchment paper or silicone baking mat and pat down to a 3/4 inch thick disk.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lM0YurYq68U/Tb8KmVeI5AI/AAAAAAAACGc/ALgzGhFeS-A/s1600/IMG_1033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-lM0YurYq68U/Tb8KmVeI5AI/AAAAAAAACGc/ALgzGhFeS-A/s320/IMG_1033.JPG" width="320" /></a></div>Cut out the scones with a small cookie cutter or use a pizza cutter to cut it into 6- 8 wedges. I cut out 5 triangles then pressed the dough scraps together into a small disk and got 2 more triangles plus a free form circle with the last of the scraps.<br />
<br />
Place cut scones on a baking sheet and sprinkle with sugar crystals. At this point I covered with plastic wrap and refrigerated overnight so I could bake them fresh for breakfast. If you don't want to wait, go ahead. Skip the refrigerator, bake and enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-J_NcwScbw3E/Tb8KL7OsyuI/AAAAAAAACGQ/84CrMgYVsfo/s1600/IMG_1043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-J_NcwScbw3E/Tb8KL7OsyuI/AAAAAAAACGQ/84CrMgYVsfo/s320/IMG_1043.JPG" width="320" /></a></div><br />
Baking instructions: Preheat oven to 425 degrees Fahrenheit. Place baking sheet into preheated oven and turn down the temperature to 375 degrees. Bake for 20-25 minutes. (20 minutes in my oven for 7 scones).<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
If desired, drizzle a simple glaze of powdered sugar mixed with a little milk over each scone.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4530474654073859878.post-11287941263484266112011-03-30T14:16:00.000-07:002011-04-01T12:42:48.333-07:00Gluten Free Chocolate Fudge Cupcakes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-rmKvB9NyD24/TYzL79638fI/AAAAAAAACDI/wMoRp8YKILg/s1600/IMG_0810_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://lh3.googleusercontent.com/-rmKvB9NyD24/TYzL79638fI/AAAAAAAACDI/wMoRp8YKILg/s320/IMG_0810_2.JPG" width="320" /></a></div>This has been adapted from a recipe in the Gluten Free Baking Classics cookbook and is my favorite recipe for chocolate cupcakes. Gluten free cupcakes can be heavy and dense, but these cupcakes are light, moist and oh so chocolaty - just the way a cupcake should be! I usually frost these with a chocolate butter cream frosting, but cream cheese frosting would be really yummy too.<br />
<br />
<b>Gluten Free Chocolate Fudge Cupcakes </b><br />
(makes 12 cupcakes)<br />
<br />
1/2 cup unsweetened cocoa powder<br />
1 cup minus 2 Tablespoons <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix</a><br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 teaspoon xanthum gum<br />
1 cup sugar<br />
1 egg<br />
1 teaspoon vanilla<br />
1/4 cup canola oil<br />
3/4 cup milk<br />
<br />
Preheat oven to 350 degrees Fahrenheit and line a cupcake/muffin pan with cupcake papers or spray with cooking spray. In a medium bowl sift together cocoa powder, gluten free flour mix, baking powder, baking soda, salt and xanthum gum. Set aside. Beat sugar and egg in a mixing bowl on medium speed until light and fluffy. Add vanilla. Add half of the sifted dry ingredients and the milk. Turn the mixer to low speed and stir until just combined. Add in the oil and the rest of the dry ingredients. Mix on low until combined. Scrap down the bowl then turn the mixer back up to medium speed and mix for 1 minute.<br />
<br />
Fill cupcake pans 2/3 full. You should have just enough batter for 12 cupcakes. Bake for 18-22 minutes or until a toothpick inserted into the middle of a cupcake comes out clean (mine were done in 20 minutes). Cool cupcakes completely before frosting with your favorite chocolate butter cream frosting (you'll need about 1 cup of frosting).<br />
<br />
I usually freeze 6-8 of the cupcakes before frosting them. I store the frosting in the refrigerator and pull out a few cupcakes at a time to enjoy throughout the week. They thaw on the counter in about 30 minutes. Frost and enjoy! They taste just as good as the day you baked them.<br />
<br />
If cake is more your style, you can bake the cupcake batter in a 9 inch round cake pan for 30-35 minutes at 350 degrees. For my daughter's birthday I doubled the recipe and made a chocolate layer cake. Everyone (gluten and gluten free eaters alike) loved it.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://2.bp.blogspot.com/-jl5VFXFo0z0/TZER3cy9ArI/AAAAAAAACDc/BZ-pyjBqtVw/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-jl5VFXFo0z0/TZER3cy9ArI/AAAAAAAACDc/BZ-pyjBqtVw/s400/DSC_0008.JPG" width="400" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4530474654073859878.post-21065325201588273882011-03-21T21:18:00.000-07:002011-03-21T21:18:53.008-07:00Mexican Style Black Beans and Pork in the Slow Cooker<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-S-HHkVKcIlI/TYgX7Xu6wUI/AAAAAAAACC0/dSptaELDPaE/s1600/IMG_0794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-S-HHkVKcIlI/TYgX7Xu6wUI/AAAAAAAACC0/dSptaELDPaE/s320/IMG_0794.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>This is one of our new favorites. It's quick to put together and it tastes delicious. The recipe makes enough for 4-6 adult servings, which means leftovers for us. The first night I serve this over brown rice (I prefer short grain) and I garnish it with cilantro. Later in the week I like to make it into tacos. For tacos I heat up the pork mixture, drain off the liquid and serve it in warm corn tortillas topped with cheese, lettuce and tomatoes. My husband usually adds sour cream and chipotle tabasco sauce to his. We've also had these in burritos using my <a href="http://glutenfreebetty.blogspot.com/2009/06/gluten-free-multi-flour-tortillas.html">gluten free multi-flour tortilla</a> recipe. Any way you choose, this one is a keeper!<br />
<br />
<b>Mexican Style Black Beans and Pork</b><br />
<br />
2 1 inch thick pork chops cut into 1/2 inch pieces<br />
1 teaspoon chili powder<br />
1 teaspoon kosher salt (1/4 teaspoon table salt) <br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon cumin<br />
1/4-1/2 teaspoon red pepper flakes (based on your heat preference)<br />
1/4 teaspoon pepper<br />
1 medium onion, chopped<br />
2 cans drained black beans (or 3-4 cups if you <a href="http://glutenfreebetty.blogspot.com/2011/03/slow-cooker-black-beans.html">make your own</a> like I do)<br />
1 can (14.5 ounces) diced tomatoes with green chilies<br />
1 can water (use the tomato can once it's empty)<br />
chopped cilantro, sour cream or any other garnishes you like<br />
<br />
Place pork into the slow cooker and sprinkle with all of the seasonings (chili powder, salt, garlic powder, cumin, red pepper flakes and pepper) stir to coat the meat. Add the rest of the ingredients, except for the garnishes and cook on HIGH for 4 hours (or low for 6-8). Serve over rice and garnish as desired. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4530474654073859878.post-28158896376438056292011-03-15T15:43:00.000-07:002011-03-15T15:43:48.216-07:00Slow Cooker Black Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-OOS2Zc4hChg/TX_jUjf7o6I/AAAAAAAACCE/AmkXrMavqo4/s1600/IMG_0765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-OOS2Zc4hChg/TX_jUjf7o6I/AAAAAAAACCE/AmkXrMavqo4/s320/IMG_0765.JPG" width="320" /></a></div>We love beans and have them almost every day. In an effort to save money, I decided that I wanted to start using dried beans instead of buying canned beans. I asked for and received a pressure cooker for Christmas last year with the specific intent of cooking my own beans...and it's still in the box. Frankly, I'm intimidated by it. And even though I've read the instruction manual several times, I don't want to be the one responsible if it blows up. <br />
<br />
Last week I got out the pressure cooker, read the manual again, put it back in the box, and pulled out my slow cooker. I'd never done black beans in a slow cooker, but I have tried this recipe for <a href="http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx">refried beans without the refry</a> so I went off that for bean and water measurments. <br />
<br />
Success! We love the black beans! This recipe makes 6 cups of beans and I used 2 cups for a recipe (a can of black beans is almost 2 cups). Then I divided the 4 remaining cups of beans into two freezer containers and froze them until I needed them. Not only am I saving money, but since I buy dried beans in bulk I'm rotating my food storage so my beans stay fresh. Best of all, there's NO SOAKING with this recipe and the texture is very much like canned beans! <br />
<br />
<b>Slow Cooker Black Beans</b><br />
<br />
3 cups dried black beans, rinse and remove any small pebbles or floating beans<br />
1 onion, diced<br />
4 cloves garlic, chopped<br />
1 Tablespoon kosher salt (1 1/2 - 2 teaspoons table salt)<br />
9 cups water<br />
<br />
Place everything into your slow cooker and cook on <b>high</b> for 8 hours. Drain liquid. Use beans straight from the pot or allow them to cool and refrigerate up to a week or freeze up to 6 months. Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4530474654073859878.post-61636506518042906072010-12-24T22:25:00.000-08:002011-02-13T18:39:59.727-08:0012th Day of Christmas Treats: Gluten Free Cinnabun Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Opd6MnxVSAo/TRWfpVdhb5I/AAAAAAAAB90/TopTY8PMTu0/s1600/IMG_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_Opd6MnxVSAo/TRWfpVdhb5I/AAAAAAAAB90/TopTY8PMTu0/s320/IMG_0331.JPG" width="320" /></a></div>Merry Christmas Eve! For as long as I can remember my family has had homemade cinnamon rolls and hot cocoa for a bedtime snack on Christmas Eve. I've made gluten free cinnamon rolls and they are okay, but never as yummy as I hope they will be. Several months ago I came across a recipe for Cinnabun Cake, named such because it taste like those deliciously gooey cinnamon rolls you buy at the mall. I've been saving the recipe for tonight. YUM! YUM! YUM!!!! I don't think I will ever even try to make cinnamon rolls again! This cake is moist and gooey and oh so delicious! It even looks like a giant cinnamon roll. I did use cream cheese frosting instead of the glaze they suggested. After all, it <i>is</i> Christmas Eve!<br />
<style>
@font-face {
font-family: "Cambria";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div class="MsoNormal"><b><span style="font-family: Cambria; font-size: 13pt;">Gluten Free Cinnabun Cake</span></b></div><div class="MsoNormal"><span style="font-size: 8.5pt;"><br />
</span>Batter:<br />
1 1/2 cups <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix</a></div><div class="MsoNormal">¾ teaspoon xanthum gum<br />
1/8 teaspoon salt<br />
1/2 cup sugar<br />
2 teaspoons baking powder<br />
3/4 cup milk<br />
1 egg<br />
2 teaspoons vanilla<br />
2 Tablespoons butter, melted</div><div class="MsoNormal"><br />
Streusel:<br />
1 stick butter, softened<br />
1/2 cup brown sugar<br />
1 Tablespoon <a href="http://glutenfreebetty.blogspot.com/2008/07/gluten-free-flour-mix.html">gluten free flour mix</a><br />
1 1/2 teaspoons cinnamon<br />
<br />
Glaze: (or use<a href="http://glutenfreebetty.blogspot.com/2008/12/banana-cake-with-cream-cheese-frosting.html"> cream cheese frosting</a>)</div><div class="MsoNormal">1 cup powdered sugar<br />
2 ½ Tablespoons milk<br />
1 teaspoon vanilla<br />
<br />
Preheat oven to 350 degrees Fahrenheit. Mix the gluten free flour mix, xanthum gum, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 19 square inch baking pan. (You can double the recipe for a 9x13 pan).</div><div class="MsoNormal"><br />
To make the streusel, mix the softened butter, brown sugar, gluten free flour mix, and cinnamon until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.</div><div class="MsoNormal"><br />
Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center. Make the glaze (or use <a href="http://glutenfreebetty.blogspot.com/2008/12/banana-cake-with-cream-cheese-frosting.html">cream cheese frosting</a> like I did for a truly decadent experience!). For glaze, place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Delicious served warm, but even better for breakfast the next day!</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Thanks for sharing the<a href="http://picky-palate.com/2007/11/21/buttery-cinnabun-cake/"> Cinnabun Cake recipe</a> picky palate!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Opd6MnxVSAo/TRWf0YLxXMI/AAAAAAAAB94/tT5LEehCb4g/s1600/IMG_0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_Opd6MnxVSAo/TRWf0YLxXMI/AAAAAAAAB94/tT5LEehCb4g/s320/IMG_0328.JPG" width="320" /></a></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4530474654073859878.post-64461179451247050802010-12-23T19:52:00.000-08:002011-02-11T12:23:06.042-08:0011th Day of Christmas Treats: Gluten Free Lemon Fruit Dip<a href="http://3.bp.blogspot.com/_Opd6MnxVSAo/S6ptsEGutjI/AAAAAAAABmg/y124gvTng54/s1600/IMG_4802.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452290902669047346" src="http://3.bp.blogspot.com/_Opd6MnxVSAo/S6ptsEGutjI/AAAAAAAABmg/y124gvTng54/s320/IMG_4802.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Christmas in Arizona: Where fresh fruit sounds better than a steaming cup of cocoa! I'm still not sure about this warm Christmas thing, but since there's always some kind of fruit in season, here's a delicious dip from my friend Camille that's good no matter the temperature outside! I usually make this with sugar free pudding and fat free or lite whipped topping. Always check that your ingredients are gluten free!<br />
<br />
Lemon Fruit Dip<br />
<br />
1 small box instant lemon pudding<br />
1 3/4 cup cold milk<br />
8 ounce container whipped topping<br />
<br />
Combined pudding and milk and whisk 2 minutes. Stir in whipped topping and refrigerate until set (20-30 minutes). Serve with your favorite fruits.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4530474654073859878.post-39163993022741854382010-12-22T07:48:00.000-08:002010-12-22T07:48:00.456-08:0010th Day of Christmas Treats: Gluten Free Rocky Road Fudge<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Opd6MnxVSAo/TRGEUwpQ95I/AAAAAAAAB9w/lGNxbJcD0Ww/s1600/IMG_0242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_Opd6MnxVSAo/TRGEUwpQ95I/AAAAAAAAB9w/lGNxbJcD0Ww/s320/IMG_0242.JPG" width="320" /></a></div>I found this <a href="http://allrecipes.com/Recipe/Aunt-Teens-Creamy-Chocolate-Fudge/Detail.aspx">recipe</a> 7 years ago and have been using it exclusively ever since. I've adjusted it to my taste and added marshmallows to make it rocky road. This is a Christmas favorite!<b> </b><br />
<br />
<b>Gluten Free Rocky Road Fudge</b><br />
<br />
<div style="margin: 0px 8px 4px 0px;">1 (7 ounce) jar marshmallow creme</div><div style="margin: 0px 8px 4px 0px;">1 1/3 cups white sugar</div><div style="margin: 0px 8px 4px 0px;">2/3 cup evaporated milk</div><div style="margin: 0px 8px 4px 0px;">1/8 cup butter</div><div style="margin: 0px 8px 4px 0px;">1/4 teaspoon salt<div style="margin: 0px 8px 4px 0px;">1 cups milk chocolate chips</div><div style="margin: 0px 8px 4px 0px;">2 cup semisweet chocolate chips</div><div style="margin: 0px 8px 4px 0px;">1/2 cup chopped walnuts</div><div style="margin: 0px 8px 4px 0px;">1 cup mini marshmallows </div><div style="margin: 0px 8px 4px 0px;">1 teaspoon vanilla extract</div><div style="margin: 0px 8px 4px 0px;"> </div><div style="margin: 0px 8px 4px 0px;">Line a 9x5 loaf pan with foil. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts, marshmallows and vanilla. Pour into prepared loaf pan. Chill in refrigerator for 2 hours. Cut into 4 logs, wrap in wax paper and share with someone you love. </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4530474654073859878.post-58100812573850868482010-12-21T19:48:00.000-08:002010-12-21T19:48:38.870-08:009th Day of Christmas Treats: "Not Yet Perfect" Gluten Free Russian Tea Cakes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Opd6MnxVSAo/TRFyJunjfJI/AAAAAAAAB9o/PZkVnVM4lP4/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_Opd6MnxVSAo/TRFyJunjfJI/AAAAAAAAB9o/PZkVnVM4lP4/s320/IMG_0162.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">While these tasted good, they definitely aren't the cute little snowball cookies they were suppose to be. Maybe I needed to use a little more flour. I'll have to play around a bit with the recipe, but for the time being, this is what you get!</div><br />
<b>"Not Yet Perfect" Gluten Free Russian Tea Cakes</b><br />
<br />
1/2 cup butter<br />
1 teaspoon vanilla<br />
3 Tablespoons powdered sugar<br />
1 cup gluten free flour mix<br />
1/2 cup chopped walnuts<br />
powdered sugar for the finished cookies<br />
<br />
Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, cream the butter and vanilla until smooth. Sift the 3 Tablespoons powdered sugar and gluten free flour into the butter mixture and stir until just combined. Mix in the walnuts. Roll dough into 1 inch balls and bake on an un-greased cookie sheet for 15 minutes. Allow to cool slightly before rolling in powdered sugar to give them their snowy appearance.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4530474654073859878.post-1860883647824917402010-12-20T20:49:00.000-08:002010-12-20T20:49:38.650-08:008th Day of Christmas Treats: Gluten Free Amish Peanut Butter<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Opd6MnxVSAo/TRAweQz2HyI/AAAAAAAAB9k/eXeMPoEVqxQ/s1600/IMG_0238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_Opd6MnxVSAo/TRAweQz2HyI/AAAAAAAAB9k/eXeMPoEVqxQ/s320/IMG_0238.JPG" width="256" /></a></div>I fell in love with Amish Peanut Butter in an Amish restaurant in Shipshiwana, Indiana. Lucky for me it's a cinch to make and a great gift to share with others! This is great on bread, poured over ice cream, or used as a fruit dip.<br />
<br />
<b>Amish Peanut Butter</b><br />
<br />
1 cup light corn syrup<br />
1/2 cup peanut butter<br />
1/4 cup marshmallow creme<br />
<br />
Mix everything together until well combined. Store in an air tight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4530474654073859878.post-69365952031857114092010-12-19T21:23:00.000-08:002010-12-19T21:24:02.382-08:007th Day of Christmas Treats: Red Velvet Gluten Free Whoopie Pies<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Opd6MnxVSAo/TQ7iNe1z2hI/AAAAAAAAB9c/gbWy8AQT4mE/s1600/IMG_0223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_Opd6MnxVSAo/TQ7iNe1z2hI/AAAAAAAAB9c/gbWy8AQT4mE/s320/IMG_0223.JPG" width="320" /></a></div>I am totally in love with anything red velvet so when I saw this <a href="http://www.bhg.com/recipe/cookies/red-velvet-whoopie-pie/">recipe</a> on better homes and garden's website I knew I had to try it gluten free. These are fantastically delicious! I swapped out the flour for gluten free and added xanthum gum. I also used cream cheese frosting instead of the filling they suggested. With their bright red color these are perfect for bringing a little Christmas cheer to anyone who's lucky enough to get one!<br />
<br />
<b>Red Velvet Gluten Free Whoopie Pies</b><br />
<br />
2 cups <a href="http://glutenfreebetty.blogspot.com/search/label/flour">gluten free flour mix </a><br />
2 Tablespoons cocoa powder<br />
1 teaspoon xanthum gum <br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 cup unsalted butter, softened<br />
1 cup brown sugar<br />
1 egg<br />
2 teaspoons vanilla<br />
1/2 cup buttermilk or sour milk<br />
.5 ounces red food coloring<br />
<br />
Preheat oven to 375 degrees F and line baking sheets with parchment. In a large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Sift together gluten free flour mix, cocoa powder, xanthum gum, baking soda, and salt. Add dry ingredients to the butter mixture and mix on low while slowly adding the buttermilk. Stir in food coloring and mix on medium for 1 minute until well combined.<br />
<br />
Drop cookie dough by tablespoons (a cookie scoop works best to keep them all the same size) onto the parchment paper and bake for 11 minutes or until tops are set. Allow cookie to cool. Frost bottom side of cookie with cream cheese frosting and sandwich with the bottom of another cookie. Store whoopie pies in the refrigerator.<br />
<br />
**I had some leftover chocolate frosting from my husbands birthday so I used it in place of the cream cheese for some of the whoopie pies. They were delicious and I'm really not sure which I like better!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4530474654073859878.post-20112311165684402092010-12-18T19:22:00.000-08:002010-12-18T19:22:43.490-08:006th Day of Christmas Treats: Christmas Guacamole<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Opd6MnxVSAo/TQ13vRoJcBI/AAAAAAAAB9Q/WX6cTX8jW70/s1600/IMG_0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_Opd6MnxVSAo/TQ13vRoJcBI/AAAAAAAAB9Q/WX6cTX8jW70/s320/IMG_0202.JPG" width="320" /></a></div>Every now and again it's nice to have a savory treat grace the table. This guacamole with chunks of avocado and tomato looks just like Christmas! Guacamole is a great appetizer to share at a holiday party but simple enough to throw together for a fun snack to munch during a college bowl game.<br />
<br />
Christmas Guacamole<br />
<br />
2 large ripe avocados removed from their skin and pits removed<br />
1 small tomato, diced<br />
1/4 cup onion, diced<br />
Juice from 1/2 a lime<br />
1/2 cup cilantro, chopped<br />
salt to taste (1/2-1 teaspoon)<br />
tortilla chips for serving<br />
<br />
Place avocados in a bowl and mash with a fork. Stir in the other ingredients. Only add part of the salt at a time and taste before adding more. Serve with tortilla chips.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4530474654073859878.post-45106239603483016492010-12-17T19:44:00.000-08:002010-12-17T19:45:51.448-08:005th Day of Christmas Treats: Gluten Free Chocolate Haystacks<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Opd6MnxVSAo/TQwrW-sAiKI/AAAAAAAAB9M/Z2kS7sypPYk/s1600/IMG_0183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_Opd6MnxVSAo/TQwrW-sAiKI/AAAAAAAAB9M/Z2kS7sypPYk/s320/IMG_0183.JPG" width="320" /></a></div>I was planning on making butterscotch haystacks swapping out the chow mein noodles for rice chex. As I was opening the butterscotch chips I glanced at the ingredients and did a double take as I saw "barley protein" listed. I jumped online and sure enough, butterscotch morsels are NOT listed on Nestle's gluten free product list. Not to be deterred, I swapped out the butterscotch chips with semi-sweet and came out with yummy results. Lesson learned - <u>Aways</u> double check your ingredients!!!<br />
<br />
<b>Gluten Free Chocolate Haystacks</b><br />
<br />
1 cup gluten free chocolate chips (I used Nestle)<br />
1/3 cup peanut butter<br />
6 cups rice chex<br />
<br />
Place chocolate chips in a microwave safe bowl and microwave on high for 1 minute. Stir in peanut butter and microwave for 30 more seconds. Stir rice chex into chocolate mixtures and drop onto wax paper in golf ball size mounds. Let haystacks set before eating.Unknownnoreply@blogger.com0